Posted by Leonor de Sousa Bastos
at November 4, 2008 at 11:22 PM. 
I who am always toiling and endeavouring
to seem that I have as a poet
the grace that Heaven did not grant me...
Miguel de Cervantes,
Journey to Parnassus, 1614
Tocino de CieloMakes 24 small moulds (4 cms diameter) or a large pan (to serve 8):
12 egg yolks
300 g sugar
250 ml water
Pre-heat the oven to 180ºC.
Bring the water to boil with the sugar for 5 minutes or until it reaches 103-105ºC.
Coat the inside of the moulds with this syrup and set aside the remaining syrup.*
Whisk the egg yolks and gently pour the remaining syrup stirring constantly.
Seive.
Pour the mixture into the moulds and cover with aluminum foil.
Bake in a
bain-marie for 40 minutes or until a needle comes out clean.
Unmould when cold.
* you could make a caramel to coat the moulds and use all the syrup in the egg mixture.
Labels: eggs, recipes, spanish traditional desserts